A satisfying comforting dinner or weekend lunch. Ideal for the family or a group of friends.
Pre-heat your oven to 180 degrees C. Then get a large saucepan and crisp up some bacon in olive oil. Once crisp, this can go straight into your oven bake dish. Then do the same with 400-500g of pork mince (you can use beef if you prefer or a 50:50 split of both). Again, put this into your main dish. You can add any veg of your choice, in this recipe I have used courgettes but mushrooms, aubergine or peppers would all be great.
Then in the pan you cooked the meat in (and without washing it) cook 2 onions, 1-2 red chillies and 4-5 cloves of garlic until softened. They don’t need to be neatly chopped because we will blitz the sauce with a hand blender. Once softened put 1-2 glasses of wine (200-400 ml) and stir and get all the crispy pork bits off the bottom of the pan. Then add 2 tins of plum tomatoes and some fresh basil, thyme and parsley. Add salt and pepper before hand whizzing until smooth.
Whilst you are working on the sauce cook 500g of pasta for about half the recommended cooking time. It will finish cooking in the baking time and you don’t want the pasta to be falling apart. I cooked the pasta for 4-5 minutes. Then add the pasta and all the meat and veg into the pan and mix thoroughly before adding to the baking dish.
Now all that is left is to add your cheese. 1x mozzarella ball, 200-300g of mature cheddar cheese and some parmesan. Then bake for approx. 30 minutes until the cheese is golden. Enjoy with a glass of red wine!